Friday, November 30, 2012

I am more of a savory rather than a sweet breakfast person. Given a choice between pancakes, French toast or waffles and poached eggs, hash, or a breakfast scramble, I will always pick the savory option (however, I will have a few bites of your pancakes and share some of my scramble just to mix it up). ;-) I found this Madhur Jaffrey recipe for Indian "French" Toast intriguing because of the hot and savory aspect.

It's Bread Week at I Heart Cooking Clubs and I am not a bread maker in the best of circumstances so rather than fuss with making my own during a crazy week, I opted for easy, and fried up a few quick slices. Served with some mango chutney and thick Greek yogurt sweetened with honey and topped with some pomegranate seeds for a little color, it made for an easy and tasty breakfast as dinner.

Jaffrey says, "Various interpretations of "French" toast are enjoyed around the world... This one is for a savory and hot Indian version. Actually there are as many versions in India as there are Indian families. A Bengali family might cook theirs in mustard oil (unique and delicious) while a Gujarati family might serve theirs with a sweet mango chutney--whatever happens to be on hand--or no chutney at all.

The best French toast is made with slightly stale, hard bread, as it holds together best. When you beat the eggs, put them in a fairly shallow, gratin-type dish or pie tin or any other shallow dish in which two slices of bread can fit side by side with ease. If necessary, cut the bread slices into halves. This can easily be doubled..."

Indian French Toast (Unday Ka Toast) World Vegetarian by Madhur Jaffrey(Makes 2 Slices)

Put the beaten egg and milk in a shallow dish. Add the salt, pepper to taste, scallion, and chile and stir to mix. Lay the slices of bread in the dish and turn them over quickly a few times. Let them soak about 3 minutes, or until the bread has softened a bit and the egg mixture has been somewhat absorbed, turning the slices occasionally. With a spoon, lift up some of the solids in the egg mixture (chile and scallion) and spread them on top of the slices.Put the oil in a large, nonstick frying pan and set over medium heat. When hot, put the slices of bread in the pan, scallion-chile side down. Cook for a minute while you spoon the remaining solids over the bread slices. Turn the slices over and cook another minute. Turn the slices over again and cook both sides for another 30 second each, or until nicely browned. Serve hot.

Notes/Results: I liked the scallion flavor and light fire of the green (jalapeno) chiles in the thick slices of country French-bread. It did remind me of the little scallion pancakes you get in Chinese restaurants but in a good way. I made a few small changes--almond milk as it was on hand and just enough Earth Balance to coat the pan and brown the toast--no way do you need 3 tablespoons of oil to cook it. Although I liked the pairing of the toast with the chutney, the mango chutney I had on hand went a bit to the vinegary side and I actually liked it best drizzled in maple syrup and topped with the yogurt for a good savory-sweet contrast. I would make this again.

You can check out Jaffrey bread recipes from the other IHCC participants by visiting the post here and following the links.Happy Aloha Friday!

Sunday, November 25, 2012

Julie & Julia is our film choice this month for Food 'n Flix and it is the ultimate foodie flick. An amazing cast of some of my favorite people--Meryl Streep, Stanley Tucci and Amy Adams and written and directed by the late Nora Ephron (more on her later this month as her book Heartburn is our current Cook the Books selection), The film moves back and forth between the amazing Julia Child's life in 1950's France and the modern-day story of food blogger Julie Powell, who cooked her way through Mastering the Art of French Cooking.

I saw it when it came out with my Mom (good mother-daughter bonding) and my recent re-watch on Netflix confirmed that the Julia Child parts of the film are my favorites. Streep is so dead-on as Child it is amazing, and Julia's My Life in France is a classic. I read Julie Powell's book and did ultimately like it, but found it hard to get past her often whiny-poor-me tone that carries over into the movie, and although portrayed well by Adams, grates on my nerves. ;-) Still, the movie is utterly charming, full of great food and it remains a favorite. Thanks to our host Leslie at La Cocina Leslie for choosing it.

For a movie-inspired dish, I just opened up my copy of Mastering the Art of French Cooking. Although a lot of what was featured in the film is not really in my eating plan at the moment, I as confident the right Julia Child recipe was there for me. I found it in the soup section, Aigo Bouidoor Garlic Soup. I was going to make the original garlic soup recipe but the variation with saffron and potatoes caught my eye.

I wouldn't be me if I didn't make a couple of small changes--reducing the oil and pureeing part of the soup with some of the strained garlic cloves for a velvety broth. I think if she tasted it, Julia would approve! Saffron-Flavored Garlic Soup with Potatoes (Soupe à l'Ail aux Pommes de Terre)Adapted from Mastering the Art of French Cooking(Serves about 4)

After the garlic soup has simmered for 30 minutes, strain it and return it to the saucepan. Simmer the potatoes in the soup with the saffron for about 20 minutes or until tender. Correct seasoning. Serve with French bread and grated Swiss or Parmesan cheese

(Deb's variation: Take about 1 1/2 cups of the soup mixture and blend with about 1/2 of the strained garlic cloves. Stir back into soup mixture. To serve, top each bowl of soup with a slice of toasted baguette topped with grated Gruyère

Note: I have included the entire garlic soup recipe below. To make the saffron-potato variation just omit the ingredients and directions for the egg mixture.

Julia says, "Enjoying your first bowl of garlic soup, you might never suspect what it is made of. Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable. Along the Mediterranean, aigo bouido is considered to be very good indeed for the liver, blood circulation, general physical tone and spiritual health. A head of garlic is not at all too much for 2 quarts of soup. For some addicts it isn't even enough."

Garlic Soup(Aigo Bouido)Adapted from Mastering the Art of French Cooking(For 6 to 8 People)

a strainerrounds of hard-toasted French Bread1 cup of grated Swiss or Parmesan cheese

Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them and peel.Place the garlic and the rest of the ingredients in the sauce pan and boil slowly for 30 minutes. Correct seasoning.

Beat the egg yolks in the soup tureen for a minute until they are thick and sticky. Drop by drop, beat in the olive oil as for making a mayonnaise.

Just before serving beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese.

Notes/Results: Silky, complex with the smooth garlic flavor present but not at all overpowering--this is a slightly sophisticated and elegant bowl of soup. The soup is good on its own, but the toasted crouton with the Gruyère cheese makes it even better. I definitely recommend blending just a small amount of the soup to give it the velvety texture with plenty of bites of potato left. I would make this again.

Leslie will be rounding up all of the Food 'n Flix--Julie & Julia inspired dishes on her blog after the deadline on 11/28. If you missed this round and love movies and food, join in December where we will be watching the original Willie Wonka and the Chocolate Factory--hosted at WellDined.com.

Now we have Heather and Janet waiting with salads in the Souper Sundays kitchen--let's take a look.

Heather of girlichef offers up this Butternut Squash, Yellow Raisin, & Pine Nut Saladwith Pomegranate and says, "Who likes to see a big, beautiful salad on their holiday table? This girl does.Who always forgets until the very last minute that they didn't "plan" a big, beautiful salad as a part of their holiday menu? As in always.
Every year. MmmHmm. This girl does. One more... Who puts a big, beautiful salad bathed in TURMERIC into one of their favorite, white-washed wooden bowls and turns it neon yellow? Still. This. Girl. {Sigh} t's a good thing that it was tasty and hearty (for a salad) and yes, beautiful. Not only would this make a fantastic side salad at your holiday table, it also makes for a wonderful lunch all by itself. Maybe with a class of crisp white wine."

Janet of The Taste Space shares a Caramelized Fennel and Quinoa Salad with Cilantro and Dill and says, "My current infatuation is with fennel.
This time, I tried caramelizing it like I do with onions.
A long slow braise to express all the natural sugars while taming the
boldness of the anise. Silky and sweet, I really enjoyed fennel this
way. I sprinkled it with cumin and lemon juice for a second level of
flavour. Then, it is tossed with quinoa in a punchy salad spiked with
cilantro and dill with chunks of lemon. The Aleppo chiles added a nice
wave of heat contrasting the sweet fennel. While caramelizing the
massive amount of fennel, you may wonder how everything will fit into
the salad, but trust me. It wilts a bit and I loved that this was a
fennel heavy quinoa salad, instead of a quinoa heavy salad. Tossed
overtop baby spinach, it was delicious."

Thanks to Janet an d Heather for joining in this week. If you have a soup, salad or sandwich that you would like to share--just click on the Souper Sundays logo on the side bar for all of the details.Have a happy, healthy week!

Friday, November 23, 2012

OK... I confess that even with all the nutritionally superior root vegetable, my favorite remains the common potato. Not sweet potatoes, or yams, or beets, or turnips, or carrots... the potato. They are the ultimate comfort food in my book and while they are not the healthiest choice, they certainly satisfy. In this Madhur Jaffrey recipe, they get a little more exotic--stir-fried with a combination of sesame seeds, cumin seeds and black mustard seeds.

Jaffrey says, "Here is another of those easy, delicious dishes that you might enjoy both with Indian meals and with simple dinners of roast and grilled meats. I like the potatoes to have a few brown spots on them."

900g (2lb) potatoes, boiled in their sins and cooled for 3-4 hours 6 Tbsp vegetable oil2 tsp cumin seeds2 tsp black mustard seeds2 Tbsp sesame seedsabout 2 tsp salt (or to taste)1/4-1/2 tsp cayenne pepper1 Tbsp lemon juicePeel the boiled potatoes once they have cooled and dice them into 2cm (3/4-inch) cubes. Heat he oil to very hot in a large non-stick 25-30cm (10-12-inch) frying pan over medium heat. Put in the cumin seeds, mustard seeds and sesame seeds. As soon as they begin to pop--this takes just a few seconds--put in the diced potatoes. Stir-fry the potatoes for about 5 minutes.Add the salt, cayenne and lemon juice. Stir-fry for another 3-4 minutes.

Notes/Results: The flavor of these potatoes is excellent--the sesame and cumin seeds stands out with the lemon adding a bit of brightness and the cayenne a touch of heat. I did use about half the oil on these--I find 6 tablespoons to be far more than is actually needed, and I also reduced the salt and added a little extra lemon. I cooked them more than double what the recipe directions said to get them to the right soft texture. I used Yukon gold potatoes, I could probably have boiled them another couple of minutes and I diced some of them larger than asked for (I am an inconsistent dicer) ;-) But, since I like the crispy browned bits of potatoes the best, the longer cooking allowed for more of it. These potatoes are simple and would go well with any meal--not necessarily Indian, or you can be like me with most side dishes, and just eat them by themselves and call it dinner. I will make these again.

The weekly theme at I Heart Cooking Clubs is Root, Root, Root for Root Veggies! You can check out the different root vegetable recipes by visiting the post and following the links.

Sunday, November 18, 2012

I bought a package of tortellini and a one of baby spinach with the intention of making a warm pasta salad. It's been a little windier and cooler this weekend with on-and-off rain showers so my mind turned instead to soup. Recipes abound for spinach and tortellini soup, but I just threw what I wanted into the pot with some veggies from the fridge, beans and plenty of fresh herbs.

Since this soup uses the packaged fresh tortellini, baby spinach and canned beans, it goes together quickly and makes for a warming and satisfying meat-free dinner.

Heat oil over medium heat in a heavy bottomed soup pot and add onion, celery and carrot. Cook about 5 minutes until softened. Add garlic, rosemary, thyme and bay leaf and cook about 2 minutes more. Add stock and bring to a boil. Lower heat and simmer for about 10 minutes or until vegetables are mostly cooked. Add white beans, spinach and tortellini and cook another 8-10 minutes until tortellini is cooked through. Stir in fresh basil and add salt and pepper to taste and serve with freshly grated Parmesan cheese. Enjoy!

Notes/Results: Simple, satisfying and very full of flavor for such an easy soup. The herbs and vegetables give the broth a lot of dimension and the tortellini and white beans make the soup filling. I just tossed together what I had but you could easily adjust it for your tastes by adding your favorite veggies or greens, using a meat-filled tortellini or adding in some shredded chicken, etc. It's a good soup for when you don't have a lot of time but want it to taste like it has been simmering all day. I would make it again.

It's a bit quiet in the Souper Sunday kitchen but three good friends and regulars are here to keep me company with a soup, salad and a sandwich on this busy weekend-before-Thanksgiving. Let's see what they brought...

Joanne of Eats Well With Others made this hearty Thai Tofu and Winter Squash Stew and says, "All I have to say is...thank the heavens for this stew. Not only does
it come together in around a half hour, but it's also so full of health I
can hardly stand it!! Butternut squash, swiss chard, and tofu join
forces with some serious Thai flavor to make a dish that is both filling
and delicious. Seriously, having this in the fridge will make it that
much easier to pry yourself away from the creamed "insert vegetable
here" that you've been taste testing every hour for the past two days.
And, if you're willing to go the non-traditional route, it would also
make for an awesome vegetarian entree on Thanksgiving....which, given
how good it is for you, would leave you more room for pie. That, my
friends, is a win. Squared."

Janet of The Taste Space has our salad entry this week--this seasonally-perfect Warm Balsamic Rosemary Cabbage Salad she describes as "warm and earthy... Janet also says, "Onions and garlic are pan-fried along with cabbage that
is gently cooked to remove some of its bite. Granny Smith apples add
tartness and sweetness along with raisins. Tossed with rosemary and
balsamic vinegar, you have a simple salad that is more than the sum of
its parts. I used green cabbage which became a bit muddled from the
balsamic vinegar. My suggestion would be to use white balsamic if you
have it or use purple cabbage instead."

Finally, Foodycat brings us a delicious sandwich--her Very Superior Bacon Sandwich and says, "A very superior bacon sandwich begins with some superior bread. In this case, a home-made milk loaf made using Dan Lepard's recipe. Not too crunchy a crust, not too open a crumb, with a subtle sweetness. Then a very superior bacon sandwich needs 3 rashers of superior crisply
cooked streaky bacon. This should be dry-cured and from high-welfare,
outdoor reared pork. Finally, the choice of condiments. This is a private matter between you and your god, I cannot presume to dictate whether brown sauce, chilli
sauce, chutney or ketchup is right for you."

Thanks Joanne, Janet and Alicia for joining in this week. If you have a soup, salad or sandwich that you would like to share--just click on the Souper Sundays logo on my side bar for all of the details.

Wednesday, November 14, 2012

This Mushroom Curry (Shorvedar Khumbi) from Madhur Jaffrey caught my eye because of the mushrooms and the spices--I am trying to get through a large container of ground coriander. I am normally a multi-spiced-heavy-on-the-cumin-curry-kind-of-girl and this sounded a bitdifferent.

Jaffrey says, "I have used ordinary white mushrooms here, but you may make this with almost any seasonal mushroom. Whichever kind you get, cut them into large, chunky pieces so they do not get lost in the sauce."

Place the ginger, onion, and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth.

Wipe the mushrooms with a damp cloth and cut them into halves or quarters depending upon size.

Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. When the oil is hot, put in the mushrooms. Stir and fry for 2 to 3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl. Wipe the pan.Put the remaining 3 tablespoons oil into the pan and set over high heat. When the oil is hot, put in the paste from the blender. Stir and fry 3 to 4 minutes until it starts turning brown. Add 1 tablespoon yogurt and fry for 30 seconds. Add another tablespoon yogurt and fry for 30 seconds. Do this a third time. Then put in the tomato paste and fry for 30 seconds. Put in the ground coriander and stir once or twice. Then put in 1 1/4 cups water, the mushrooms and their juices, salt, and cayenne pepper. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the cilantro over the top before serving.

Notes/Results: This curry is excellent in flavor with the coriander and ginger the most pronounced--a little different than my usual curry flavors but I liked it. I used a mixture of cremini mushrooms and white mushrooms--just because that is what the grocery store had, but wild mushrooms would be really nice in this. Pureeing the onion, ginger and garlic and stir-frying that mixture added a lot to the overall taste. Texture-wise, next time I would put less water in or maybe sub coconut milk for the water--I like a thick. creamy base and this was more thin. Also, I used a non-dairy coconut-based yogurt and maybe a Greek yogurt would have made it a little thicker. Still, it was good with the flaky paratha (my favorite flat bread from the frozen section of my local Indian market) dipped into it. The recipe says it serves four but, I think it is more like two generous main-dish servings or four as a side dish or part of a larger meal. I would make this again--with less liquid.

We are all about Comforting Curries this week at I Heart Cooking Clubs. Stop by and take a peek.

Sunday, November 11, 2012

I love when a normally fattening and unhealthy dish can successfully be made into a healthier option. The other day, I really wanted a bowl of the daily cheesy baked potato soup when I was out to lunch with a friend but knew that my arteries and butt certainly didn't need all that saturated fat. Recently buying a copy of Forks Over Knives: The Cookbook (companion to the great documentary about the dramatic health results achieved from removing meat, dairy and oils from the diet), I was pleased to see a "Cheesy" Potato Soup recipe that just begged to be tried. As did the Tofu Sour Cream recipe as a topping for this creamy bowl of yum.

Forks Over Knives says, "A warm, rich and creamy soup, this is a delicious, plant-based alternative to standard dairy-heavy, fat-laden cheese soups. Depending on your taste you can puree all of part of this soup; it will taste great either way."

Cheesy Potato SoupForks Over Knives--The Cookbook(Serves 4)1 medium yellow onion, peeled and diced2 cloves garlic, peeled and minced4 cups vegetable broth1 bay leaf3 large Yukon Gold potatoes (about 1 1/2 lbs), peeled and chopped1 batch No-Cheese Sauce (recipe below)salt and freshly ground pepper to taste4 green onions, sliced2 Tbsp chopped parsleySaute the onion in a large saucepan over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and cook for another minute. Add the vegetable broth, bay leaf, and potatoes. Bring the mixture to boil over high heat. Reduce heat to medium and cook, covered, for 20 to 25 minutes, or until the potatoes are tender. Remove the bay leaf. Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel. Season with salt and pepper.Return the soup to the pot if necessary and add the No-Cheese Sauce. Cook over low heat, stirring frequently, for 5 minutes. Serve garnished with the green onions and parsley.

Forks Over Knives says, "This
low-fat sauce makes great Mac and "Cheese" or Baked Ziti. Best of all
it only takes about 5 minutes to put together. It may seem as though the
recipe will not work in a blender, but with a little patience it does
(and the blender makes for a creamier sauce than you could otherwise
make). If your onions are strong, blanch them in boiling water for a few
minutes, or saute them over medium heat for about 5 minutes before
adding them to the blender."

Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to 1/2 cup of water if necessary to achieve a smooth consistency.

(Note: I omitted the cashews and tahini and replaced with 4 Tbsp cashew butter)
------

Tofu Sour CreamForks Over Knives--The Cookbook(Makes 1 1/2 Cups)

Forks Over Knives says, "Use
this healthy dairy alternative in any dish that calls for sour cream.
Serve it with baked potatoes and fresh chives, with tacos and
enchiladas, or mushroom stroganoff."One (12 oz) package extra firm silken tofu, drained1 Tbsp lemon juice1 Tbsp red wine vinegarsalt to tasteCombine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.

Notes/Results: Perfectly cheesy, creamy and decadent--this is a tasty bowl of soup that tastes like something you shouldn't be eating. I am normally the first person to tell you that nutritional yeast gives more of a cheese essence than actual cheese flavor--this soup really does taste pretty cheesy. It could easily be fed to and would probably fool many confirmed carnivores. ;-)

I pureed about a third of the soup so there were plenty of chunks of potato. The tofu sour cream tastes like the real thing and with the green onions, parsley and a few shakes of Bac-Uns (soy "bacon" pieces) it made for a loaded baked potato-like soup with a fraction of the fat that a normal bowl of this kind of soup would have. The recipe says Serves 4, but they would be pretty big servings and it is a rich soup. I would make the soup again and will make the No-Cheese Sauce and Tofu Sour Cream again for use in other recipes.

Let's see what dishes are waiting in the Souper Sunday kitchen this week.

Joanne of Eats Well With Others is here with this unique Bean Chili with Pecans and Chocolate and says, "No, this recipe absolutely did not come about after I
accidentally dropped cookie batter ingredients into a bubbling pot of
stick-to-your-ribs, spice-infused, vegetable-rich chili. Never mind that I was definitely not supposed to be eating cookies at
all whatsoever when I made this since it was the week before the
marathon-that-wasn't and I had every intention of keeping it clean and
healthy until the Big Day. Then Hurricane Sandy happened. And, well, here's the thing. Have you ever tried to get through a
natural disaster without extreme beer and/or chocolate consumption?"

Also channeling potato comfort this week, Lea Ann of Cooking on the Ranch made this gorgeous and elegant bowl of Potato Soup (Potato Creme de Fromage) and says, "My mom put Potato Soup on the dinner table at least once a week while I
was growing up. Simple with ingredients, and so big on flavor, it’s
definitely towards the top of my comfort food list. I make it on a
regular basis also, but never seem to think it tastes as good as what
she made. Probably just a childhood memory playing tricks on me, since I
make it exactly like she did. ... Now and then I like to make this fancier version using Camembert and
cottage cheese. It also comes with a high falutin’ name, Potage Creme de
Fromage."

Dave ofInspired By eRecipeCards.com has four soups to share this week starting with his NOT Thai Coconut Chicken Soup, about which he says, "I looked at a lot of recipes for a spicy sweet Thai Coconut Soup. For whatever reason, I was not happy with anything I saw. Mainly, I am just not the kind of cook that buys a lot of single dish
ingredients. It makes things just too expensive. While my local market
has very fresh produce and I am always happy, they do not stock many
exotic items. Plus, unfamiliar ingredients still scare me a little.
So, no Lemongrass, No Fish Paste, No kaffir Lime Leaves, No Thai nam
pla, or Vietnamese nuoc nam. But there are Kansas equivalent
ingredients and I did come up with a sweet, little spicy, yet still have
an exotic taste and look."

Then Dave turned the bisque into this Easy Potato Stew with a Root Vegetable Baseand says, "As
you well know, a bisque is rarely served as a single course. Usually
you have a sandwich (or 6 more courses of food) to go with it. I did
serve the bisque with a sandwich, but had quite a bit leftover. I
decided to make a new soup from the bisque base and made an easy Potato
stew with a Root Vegetable Base. This worked great as a stand alone
lunch next day."

Janet of The Taste Space made this mean green Veggie Noodly Salad with the Ultimate Peanut Sauce and says, "...With less sweetener, less sodium AND using coconut beverage, we have a
winner. A drinkable winner. The twist from the other peanut dressings
comes from the bite from molasses and umami from the fermented black
bean sauce. Use it to coat anything. Veggies, grains, beans, you name
it. Here, I paired it with sliced carrots, thinly sliced sugar snap
peas, julienned baby bok choy, kelp noodles and pea shoots."

Finally Judee of Gluten Free A-Z Blog has a holiday-ready Fresh Cranberry Salad Dressing for Thanksgiving to share and says, "The
tart and tangy cranberry is customarily associated with Thanksgiving.
Most families either eat homemade or from the can cranberry sauce as a
side dish with their turkey! Well, as a vegetarian I won't be eating
turkey, but I will be adding fresh organic cranberries to many of my
salads and other recipes. ... This
dressing is sweet, tangy, refreshing, and most of all fast and easy to
make. You'd be surprised how much you will like this dressing."

Thanks to everyone who joined in this week with their fabulous soup and salad recipes. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Home of Souper (Soup, Salad & Sammie) Sundays

About Me

Originally from the beautiful but rainy Pacific Northwest, I have been living in beautiful and (mostly) sunny Hawaii for the past 15 years. Foodie and Certified Health Coach--I love all things related to food and cooking. I especially like making healthy food that tastes great.

The Wonderful People Who "Follow" Me. Would Love to Have You!

Follow My Blog On Facebook

Twitter

Twitter Updates

Twitter Updates

Coming Attractions:

A Delicious Ina Garten Dish (weekly) for IHCC

Lots of Book Tours (Reviews + Recipes Inspired by the Book): Just Sit: Wed. Dec. 27th, In Every Moment We Are Still Alive: Tues. Feb. 13th, The Story of Our Lives: Tues. Feb. 20th, The Lucky Ones: Tues. Feb. 27th, Hot Mess: Thurs. March 8th